Prep Time: 02 Hours

Cook Time: 15 minutes

 Servings: 2 Servings

Mulligatawny is a soup which originated from South Indian cuisine. It’s almost forgotten that it was known as the national soup of India. The name originates from the Tamil words miḷagu (pepper), and taṇṇi (water). Due to its popularity in England during British India, it was one of the few items of India that found common mention in the literature of the period. There are many versions of this recipe. Most of the recipes use meat rice and lentils to make it a thick broth. Let’s make a millet based dairy and meat free version to enjoy a flavorful soup.

Ingredients

• Onions: 1cup (chopped)
• Tomato: 1 cup (chopped)
• Garlic: 3 cloves (crushed)
• Cumin powder:1/2 Tsp
• Coriander powder: ½ Tsp
• Garam Masala powder: ¼ Tsp
• Pepper powder: 1Tsp
• Coriander leaves: 2 tbsp (chopped)
• Coconut milk: ½ cup first extract + 1 cup thin extract.
• Cooked little millet: 2 Tbsp
• Cooked Toor dal: 2 Tbsp
• Rock salt: to taste

Method

• Sauté onions, garlic and add tomatoes. Sauté for a while until it becomes soft. Cool.
• Blend the above with spice powders, half the coriander leaves and boiled toor dal.
• Use the thin extract of coconut milk to blend.
• Transfer to a pan and bring to boil with cooked millets and salt.
• Check the seasoning. It has to be sharp and peppery.
• Add the thick extract of coconut milk and simmer for just a couple of minutes taking care not to boil it.
• It has to have the consistency of a thick pureed soup.
• Serve hot with chopped coriander leaves.
   

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•  Eating guide:

• Food group: millets, lentils and vegetables
• Together this combination can be a meal by itself.
• Millets are gluten-free, rich in fibre and high in nutritional value. They are a good option to add variety to your meals or when you want to go grain-free.
• Lentils add to the protein content making it a complete meal.

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